I made this one up one night in the slow cooker and it turned out really nicely, and it's super easy to do. Lots of variations are possible (some ideas are listed at the end).

Serves 3-4.

INGREDIENTS:

Two large boneless, skinless chicken breasts (cut into bite-sized pieces)
1 medium-sized bunch (8-12 stalks) fresh asparagus (cut into bite-sized pieces)
1 large carrot (chopped)
1/2 cup mushrooms (sliced)
1 medium sized onion (sliced thinly)
1 can cream of mushroom soup
1 can cream of asparagus soup
1 can cream of chicken soup

Put chicken in the bottom of slow cooker. Cover with one of the cans of soup (doesn't matter which one). Layer in the vegetables, cover with the other two cans of soup. Cook on high about three hours, or on low for 4-5 hours. Serve on cooked rice.

VARIATIONS:

Many vegetables will work in this. Try broccoli, zuccini, cauliflower, or green beans.

Try varying the soups for variety. Other soups that would work include most creamy soups such as cream of celery. Tomato soup could also work, to give it a more zesty, less creamy flavor.

Eggplant can replace the meat for a tasty vegetarian version of this dish.

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